Description
A fresh and satisfying Greek-inspired salad featuring golden crispy potatoes, crunchy romaine, cucumber, cherry tomatoes, Kalamata olives, roasted red peppers, and creamy whipped feta, finished with a bright and tangy lemon dressing.
Ingredients
For the Crispy Potatoes
1 1/2 lb (680 g) baby Yukon Gold potatoes, halved
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (150 g) chopped romaine lettuce
1 large cucumber, sliced
1 cup (150 g) cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup (75 g) Kalamata olives, pitted
1/3 cup (50 g) roasted red peppers, sliced
1/4 cup (35 g) fresh parsley, chopped
For the Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
For the Creamy Lemon Dressing
1/3 cup (80 g) Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1–2 tbsp water, as needed
Instructions
1. Preheat your oven to 425°F (220°C). Place the halved baby Yukon Gold potatoes in a large bowl and toss with olive oil, dried oregano, garlic powder, smoked paprika, salt, and black pepper.
2. Spread the seasoned potatoes cut-side down on a lined baking sheet. Roast for 30–40 minutes, turning once, until golden and crispy outside and tender inside.
3. While the potatoes roast, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice, and garlic to a food processor.
4. Blend for 1–2 minutes until smooth and creamy. Add a little water if needed to create a soft, spreadable consistency.
5. Make the creamy lemon dressing by whisking together the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and black pepper.
6. Add 1–2 tablespoons of water gradually until the dressing reaches a smooth, pourable consistency.
7. Prepare the salad by adding the chopped romaine, cucumber, cherry tomatoes, red onion, Kalamata olives, roasted red peppers, and parsley to a large serving bowl.
8. Toss the salad gently to combine the ingredients.
9. Let the roasted potatoes cool for about 5 minutes, then add them to the salad while they are still warm and crisp.
10. Spread the whipped feta across the bottom of a large serving platter or spoon it over the salad in several creamy dollops.
11. Drizzle the creamy lemon dressing over the salad just before serving, keeping the vegetables and crispy potatoes lightly coated.
12. Garnish with extra crumbled feta, fresh parsley, a few Kalamata olives, and a sprinkle of dried oregano.
13. Serve immediately while the potatoes are warm and crispy and the salad is fresh and crunchy.
Notes
Place the potatoes cut-side down on the baking sheet to encourage better browning and crispiness.
Avoid overcrowding the baking sheet so the potatoes roast instead of steaming.
The whipped feta should be smooth and spreadable; add water gradually to control the consistency.
The lemon dressing can also be served on the side for easier storage and serving.
Add the crispy potatoes shortly before serving to help maintain their texture.
For the freshest salad, prepare the vegetables ahead and assemble just before serving.
Extra whipped feta and dressing can be served alongside the salad.
The salad works well as a light meal or as a side dish with grilled chicken, fish, shrimp, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Greek